3/4 c. unbleached all-purpose flour
1 tbsp. yellow cornmeal
1 tbsp. sugar
2 tsp. baking powder
2 tsp. rubbed sage (I omit sage)
1 tsp. salt
2 tbsp. finely minced fresh parsley (I omit parsley)
3 shakes Tabasco
3/4 c. milk
2 1/2 c. finely chopped onion
Vegetable oil for frying

In a large mixer bowl, combine the first 4 ingredients. Then add the parsley, Tabasco and milk, blend. Add the onion and mix thoroughly. Heat the oil, 1 inch deep, in an electric skillet from 360 degrees to 380 degrees. Drop the batter by teaspoonfuls into the hot fat, flattening them slightly as you do so.

Fry until the patties are golden brown on the bottom about 2 minutes, then turn and fry the other side for another 2 minutes. When the second side is browned, remove the patties to paper towels. Drain and keep them warm in a very low oven while you fry the rest of the batter. These keep quite well and can be made an hour in advance of serving.